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This low carb pumpkin mousse is a great alternative to pumpkin pie as a dessert and can be made in under 15 minutes.
This delicious and creamy pumpkin mousse dessert is quick and easy to make. It tastes like a light pumpkin cheesecake filling and is nice served with chocolate chips and whipped cream. You could even serve the mouse in layers in between whipped cream..yum!
Making pumpkin spice
Although I used pumpkin spice from a jar you could easily make your own. A great blend for pumpkin spice is 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon cinnamon. Mix them up and voila! You have pumpkin spice! I've found that in my travels that a jar of pumpkin spice is not always readily available so it's always good to have a good home blend mix as a back up. Plus, it gives you a good edge when guests enjoy this pumpkin mousse and you say "pumpkin spice from a jar? No, I make my own". Or that's possibly a way to lose friends!
This pumpkin mousse recipe is just so easy that you could happily play about with it too. Add some chopped peanut nuts perhaps? Or a swirl of cream or chocolate? I usually serve this pumpkin mouse with a scattering of low carb chocolate chips.
Other low carb mousse recipes
Raspberry Chocolate Cheesecake Mousse
Pumpkin Mousse
Ingredients
- 8 oz Cream cheese
- 1 cup Pumpkin puree
- 1 cup Cream, heavy/whipping
- 1/4 cup Erythritol
- 1 teaspoon Pumpkin spice
Instructions
- Using a blender, or a hand held one, mix the cream cheese and pumpkin until smooth.
- Add the remaining ingredients and blend until full combined.
- Place in a serving dish/glass and decorate to taste.
- Eat and enjoy!
Notes
Nutrition
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Alice Davey
Absolutely delicious! For extra flavour and general awesomeness, use leftover roast squash. I also used the sweetener allulose, my new fave sweetener- no aftertaste whatsoever. This dessert is also very easy to prepare and is lick the bowl gorgeous. For people in the UK, I used half Bart's Mixed Spice and half ground cinnamon. A great combo for pumpkin.
Angela Coleby
Glad you enjoy the recipe Alice!
Peggy Landman
Oh dear.
I was so excited . Thought of serving this unusual desert this coming weekend.
So sorry to read the negative remarks. I'll try it to test. Then i'll rather comment.
Vivian
Made this and it was disgusting. Sorry but there is absolutely no sweetness to it whatsoever. Nothing like cheesecake and it is by far the nastiest thing I've ever tasted ever. Use pumpkin pie filling or something with sweetness the puree alone is awful. Sorry but I spent the money to make this and threw it in the trash immediately. I followed the recipe exactly. Im very sorry, not trying to be rude but I was very disappointed.
Angela Coleby
That's a shame you didn't like it.
julie
Any chance you know the nutritional breakdown? Mostly, the total carbs?
Divalicious
Hi Julie. The net carbs are 4g per portion. Hope you enjoy it!
Susan
no sweetener???
Divalicious
No, I found the pumpkin puree and cream cheese sweet enough. Feel free to add a dash of sweetner if you want to though!
A Table in the Sun
Sounds lovely. There is always room for one more pumpkin dessert.
Divalicious
LOL! So very true!
Pat
So is that supposed to be a 1 cup of heavy cream?
Divalicious
Yes Pat. We call it double cream, it is referred to as heavy cream. Creamy goodness either way!